In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.

Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.

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Comments

Cool! I was going to do eggnog cookies too! I was going to use a different recipe, but I think I’ll stick with this one and maybe try out the eggnog icing instead of just sprinkling them with colored sugar.

I just got back from the dentist and grocery store…we have a de luche egg nog at the grocers,(something new)….I am wondering if that would work in this recipe??!! I was so close to buying it…now I have to go back so I can try it with this recipe. LOVE THE NOG! Somewhere out there I bet there is a NOG BLOG..?!!

Have you ever made homemade egg nog? My mom-n-law makes it…ah man, it is good stuff.

Happy Sinterklaas from The Netherlands! I am hoping you can help me in honor of this fantastic Dutch holiday. They have a cookie here called Gevulde Koek. (Filled Cookie). It is big, and has a pastry-like cookie layer on the outside and a very shiny glazed top studded with an almond. The inside is sweetened almond paste. They are AMAZING and I would love to replicate the recipe. Any clue where to start????

I’ve made those and I seem to recall them going over well. Taste of Home had a similar one that might have been better, but I can’t remember now. I don’t like Eggnog. . .but I like the spices that go into it. I think I just have an aversion to creamy-type beverages.

I made these cookies the other night and just loved them! I love the eggnog frosting too, but would almost rather use the recipes separately. Once the frosting was on I could hardly taste the cookie anymore. I was kind of disappointed that by the next afternoon they weren’t nearly as good. I kept them in a zip lock bag. How have they kept for you? I was thinking of using them as gifts, but they would need a little better longevity.

Anna, I didn’t think you would get back to me so swiftly so I went ahead (against my better judgment) and put them in the cookie press and much to my surprise they came out, I’ll post a pic on FB! I cut the baking time to 9 minutes and I chilled the dough for 15 minutes, however, the dough has to be chilled each time you load the cookie press or the cookies will lose their shape! Great recipe though, I made them last week the regular way and I added 2 tbsp. of Bailey’s Irish Cream to the icing, they came out delic! Thanks for such a great blog!

I thought these were great! I did up the oven temp to 325 for the second batch and that worked a little better. At 300 they needed to stay in the oven for about 30-35 minutes. The taste, however, was spot on!! And I would eat that frosting on just about anything!!

Glad they worked, Adam. Thanks for the note about oven adjustments. Hopefully people will try at 300 and if that doesn’t work, up the temp. 300 worked in my oven when I made these, but all ovens are different.